Roasted Vegetable Couscous with Tahini Drizzle

Name: Roasted Vegetable Couscous with Tahini Drizzle
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium (about 1 lb) (450 g) eggplant, firm and glossy, halved lengthwise, then cut into ½-inch (1.25 cm) half-moons; 2 large (400 g) red bell peppers, cored, seeded, and cut into 1-inch (2.5 cm) chunks; 1 large (300 g) red onion, firm, peeled and cut into 1-inch (2.5 cm) wedges; 4 tablespoons (60 ml) extra-virgin olive oil; 1¼ teaspoons (7 g) sea salt; ½ teaspoon (1 g) freshly ground black pepper; 1½ teaspoons (1½ g) dried oregano; ¾ teaspoon (1½ g) smoked paprika; 1½ cups (270 g) pearl couscous (Israeli-style); 2¼ cups (540 ml) vegetable broth, unsalted; 4 tablespoons (64 g) tahini, well-stirred; 3 tablespoons (45 ml) fresh lemon juice; 2 cloves (6 g) garlic cloves, minced, minced fine; 3 tablespoons (45 ml) warm water; 1 tablespoon (15 ml) extra-virgin olive oil; to taste sea salt; ¼ cup (15 g) fresh flat-leaf parsley, chopped (optional); ½ cup (80 g) pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

Fluffy pearl couscous paired with deeply caramelized roasted vegetables—eggplant, bell peppers, and red onion—then drizzled with a bright, creamy tahini sauce enriched with lemon juice and garlic. A vibrant, satisfying Mediterranean vegetarian main that's ready in under an hour.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 2 cups couscous plus vegetables)

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Ingredients

4 servings

1 medium (about 1 lb) (450 g) eggplant, firm and glossy, halved lengthwise, then cut into ½-inch (1.25 cm) half-moons
2 large (400 g) red bell peppers, cored, seeded, and cut into 1-inch (2.5 cm) chunks
1 large (300 g) red onion, firm, peeled and cut into 1-inch (2.5 cm) wedges
4 tablespoons (60 ml) extra-virgin olive oil
1¼ teaspoons (7 g) sea salt
½ teaspoon (1 g) freshly ground black pepper
1½ teaspoons (1.5 g) dried oregano
¾ teaspoon (1.5 g) smoked paprika
1½ cups (270 g) pearl couscous (Israeli-style)
2¼ cups (540 ml) vegetable broth, unsalted
4 tablespoons (64 g) tahini, well-stirred
3 tablespoons (45 ml) fresh lemon juice
2 cloves (6 g) garlic cloves, minced, minced fine
3 tablespoons (45 ml) warm water
1 tablespoon (15 ml) extra-virgin olive oil
to taste sea salt
¼ cup (15 g) fresh flat-leaf parsley, chopped (optional)
½ cup (80 g) pomegranate seeds (arils) (optional)

Equipment (7)

Two large baking sheets (17×12 inches / 43×30 cm)
Large bowl
Medium saucepan with lid
Small bowl or jar for tahini sauce
Whisk
Sharp knife and cutting board
Measuring cups and spoons

Steps

Before you start

Preheat oven to 425°F (220°C) at least 15 minutes ahead
Line two large baking sheets with parchment paper
Have vegetable broth ready (or use water with a pinch of salt)
Juice the lemon before starting so it's ready for the tahini sauce

1
Prepare and season vegetables
- In a large bowl, combine the eggplant half-moons, red bell pepper chunks, and red onion wedges.
- Drizzle with 4 tablespoons (60 ml) olive oil, then sprinkle with 1.25 teaspoons (7 g) sea salt, 0.5 teaspoon (1 g) black pepper, 1.5 teaspoons (1.5 g) dried oregano, and 0.75 teaspoon (1.5 g) smoked paprika.
- Toss gently with your hands until every piece is evenly coated.
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Ready when: All vegetables are lightly coated with oil and spices
Tip: Don't skip tossing thoroughly—this ensures even browning and seasoning
2
Roast vegetablesOven 425°F / 220°C
- Spread the vegetables in a single layer across two parchment-lined baking sheets (divide them so pieces aren't crowded; overcrowding steams them instead of roasting).
- Place in a preheated 425°F (220°C) oven and roast for 30–35 minutes, stirring every 12 minutes, until the eggplant is golden and tender, the peppers are blistered and caramelized at the edges, and the onion is soft with browned edges.
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Ready when: Vegetables are golden-brown with charred edges, eggplant is fork-tender
Tip: Use two baking sheets so vegetables roast, not steam. Stir halfway through to ensure even browning
3
Cook couscous
- While vegetables are roasting, bring 2.25 cups (540 ml) vegetable broth to a boil in a medium saucepan over medium-high heat.
- Once boiling, stir in 1.5 cups (270 g) pearl couscous, reduce heat to medium-low, cover, and simmer for 10 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
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Ready when: Couscous grains are tender and have absorbed all liquid
Tip: Don't skip the 5-minute rest—it allows the couscous to firm up slightly so it doesn't turn mushy
4
Make tahini drizzle
- In a small bowl, whisk together 4 tablespoons (64 g) tahini, 3 tablespoons (45 ml) fresh lemon juice, 2 minced garlic cloves (6 g), 1 tablespoon (15 ml) olive oil, and 3 tablespoons (45 ml) warm water.
- Whisk until smooth and creamy, like pourable salad dressing.
- Taste and adjust salt to your preference.
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Ready when: Sauce is smooth, creamy, and pourable
Tip: If sauce is too thick, add warm water 1 tablespoon (15 ml) at a time. Tahini naturally thickens as it sits
5
Fluff couscous and assemble
- Fluff the couscous with a fork to break up any clumps.
- Divide the couscous among four serving bowls or plates, top with the warm roasted vegetables, and drizzle generously with the tahini sauce.
- Garnish with fresh parsley and pomegranate seeds if using.
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Ready when: Bowls are composed and ready to serve
Tip: Serve immediately while vegetables are warm and couscous is at its fluffiest

Good to know

Tips

Tahini separates naturally; stir it well before use to redistribute the sesame oil evenly throughout the paste.
Don't crowd the vegetable baking sheets. If you do, the vegetables will steam rather than roast and won't develop that crucial caramelized, tender texture.
Pearl (Israeli) couscous is chewier and larger than regular couscous and adds wonderful texture; if you can't find it, fine couscous works but cook it for only 5 minutes.
Pomegranate seeds add a bright pop of tartness and festive color, but the dish is equally satisfying without them—save them for a special occasion or when they're in season.

Make ahead

Roast the vegetables up to 1 day ahead; store in an airtight container in the fridge and reheat gently in a 325°F (160°C) oven for 8–10 minutes. The tahini sauce can be made up to 3 days ahead; store in a sealed jar in the fridge. Cook the couscous no more than 2–3 hours before serving to maintain its fluffy texture; reheat gently in a microwave with a splash of broth if needed.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. The components separate slightly after a day, so stir them together before reheating. Reheat in a microwave in 1-minute increments, or warm gently on the stovetop in a skillet over medium heat, stirring occasionally. The tahini sauce can also be warmed separately and drizzled fresh over cold couscous and vegetables for a lighter version. Do not freeze; texture suffers significantly.

Substitutions

pearl couscous (Israeli-style) → regular (fine) couscous. Use 1.25 cups (215 g) fine couscous and reduce broth to 2 cups (480 ml). Cook for 5 minutes instead of 10, then rest 3 minutes. The texture will be slightly softer but equally delicious.
tahini, well-stirred → Greek yogurt or labneh. Use 6 tablespoons (180 ml) plain full-fat Greek yogurt thinned with 2 tablespoons (30 ml) warm water and lemon juice. Stir in garlic, olive oil, and salt. The result is tangier and lighter.
red bell peppers → yellow or orange bell peppers, or a mix. Colors and sweetness levels vary slightly, but cooking time and technique remain the same.
eggplant, firm and glossy → zucchini (2 medium) or yellow squash. Cut into ½-inch (1.25 cm) rounds or half-moons. Reduce roasting time to 20–25 minutes, as these cook faster and soften more easily than eggplant.